Ingredients:

  • 2 tablespoons unsalted butter (30g)
  • 2 large leeks, white and light green parts only, thoroughly washed and thinly sliced (about 2 cups)
  • 1 teaspoon salt (6g)
  • 1/2 teaspoon freshly ground black pepper (1g)
  • 4 cups chicken broth or vegetable broth (950ml)
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cubed (about 3 medium potatoes, 680g)
  • 1/2 cup heavy cream (120ml) (optional, for extra richness)
  • Optional garnishes: chopped fresh chives, crispy croutons, a swirl of cream, a sprinkle of paprika

Instructions:

  1. Melt butter in the pot over medium heat. Add leeks, salt, and pepper. Sauté until softened and translucent, about 8-10 minutes. (Don't brown them!)
  2. Pour in broth and add potatoes. Bring to a boil, then reduce heat to a simmer.
  3. Simmer until potatoes are very tender, about 20 minutes.
  4. Remove from heat. Use an immersion blender to blend until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth (vent the lid to prevent pressure build-up!).
  5. If using, stir in the heavy cream.
  6. Taste and adjust seasonings with more salt and pepper if needed.
  7. Ladle into bowls and garnish as desired.